Asian Inspirations · Chicken · Eggs · Quinoa · Sauce

Thai Quinoa Bowls

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I absolutely love dishes that have a whole bunch of textures mixed together so when I saw this recipe I knew I needed to try it, it seemed right up my alley.  I also conveniently had almost all of the ingredients already which was extra incentive to try it.

This makes a lot, so you the biggest skillet you have or use a wok.  You want to make sure you have lots of room!

The quinoa is very filling and the leftovers were great for a quick dinner after they were warmed up.

Thai Quinoa Bowls

Original recipe here

Serves: 4

Ingredients:

FOR PEANUT SAUCE

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tablespoons water
  • 1 Tablespoon + 1 teaspoon sugar
  • 1 Tablespoon + 1 teaspoon peanut butter
  • 2 teaspoons chili garlic sauce

FOR QUINOA BOWLS

  • 1 cup quinoa, rinsed
  • 1-3/4 cups chicken broth
  • 2 teaspoons peanut oil, divided
  • 1 large chicken breast, thinly sliced
  • salt and pepper
  • 1 cup broccoli slaw
  • 1/2 cup frozen shelled edamame
  • 2 green onions, chopped
  • 1 egg
  • 1/2 teaspoon sesame oil

Directions:

  1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
  2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.  Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
  3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
  4. Heat remaining teaspoon peanut oil in wok then add broccoli slaw, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
  5. Add cooked chicken, quinoa and sauce to wok then toss to combine. Divide into bowls and serve.
Breakfast · Eggs · Holidays

Christmas Quiche!

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Merry Christmas everyone!  Christmas is almost over here and I’m relaxing on the couch watching Bridesmaids.  Today started early, as it usually does, even though I’m 23 and my brother is 21.  Since we’re up early and eager to get to opening presents we always plan a quick easy breakfast.

Of course, as the years have passed, Christmas morning has become more relaxed and there isn’t the same urgency to open presents as soon as humanly possible, but with an afternoon of cooking ahead the last thing we want to do is cook breakfast!

Quiche has always been our Christmas morning staple and it seems like every year that we’ve tried something different we end up wishing that we had quiche.

So yesterday afternoon, my mom made quiche.

That’s the great thing about it! You make it the day before, refrigerate it, and then microwave individual pieces the next morning.

You can’t go wrong with a simple breakfast!

Christmas Quiche

Ingredients:

  • 1 store bought pie crust

Custard:

  • 1 cup fat free half and half
  • 2/3 cup egg beaters
  • pinch of salt

Filling:

  • 6 slices bacon
  • handful of spinach
  • 2 tbsp green onions
  • 1/2 cup extra sharp cheddar cheese

Directions:

  1. Precook pie crust following package directions.
  2. Cut the bacon into 1/2 inch pieces and cook until crispy. Drain on a paper towel.
  3. When the pie crust is slightly cooled, put the bacon, spinach, onions, and cheese in the empty pie crust.
  4. Make the custard and then pour it over the filling.
  5. Cook in a 375 degree oven for 35-45 minutes or until the egg has set.

Cool slightly before eating or store overnight in the refrigerator for the next morning.

You can really put anything in quiche so go ahead and put whatever you want in it.

And if you haven’t tried quiche you should.  It’s amazing and I’m obsessed with it.

On an unrelated note, I made the most delicious dessert today.  I will share it soon!

Breakfast · Eggs · Quinoa · Vegetarian

Breakfast Sandwich! With a twist…

Hello all!  Today has been marvelous so far.  I rarely have weekend days off and last night I found myself planning all the things I needed to do during my days off and realized that I can’t really do any of them on a Sunday, so I have a day to do nothing but relax! I’m headed over to my friend’s house after this to relax in the sunshine by her pool, sounds like a perfect way to spend the day!

Since my work day usually starts at 6 AM, I really enjoy being able to make myself breakfast on my days off.   I was really feeling a breakfast sandwich this morning and since for once I actually had everything I needed to make once (miracle) breakfast was a no brainer.

I follow Peanut Butter Fingers and have for a while now and always see her breakfast posts.  When she makes breakfast sandwiches, she puts jelly on them, something I thought was a bit strange at first.  For some reason this morning I was all for trying something different so I thought I would give it a try.  Oh. My. Goodness.  It was delicious!

Go make a breakfast sandwich and put jelly on it, right now!

You’re welcome in advance.

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Sweet and Salty Breakfast Sandwich

Inspired by this

Ingredients (for the way I made it this morning).

  • 1 whole egg + 1 egg white
  • 1 slice cheddar cheese
  • 1 whole wheat sandwich thin
  • 1 tbsp strawberry jam
  • Salt and pepper to taste

Directions:

  1. Fry up the eggs to your liking.  Sometimes I enjoy a softer yolk but this morning I broke the yolk so it cooked hard.
  2. While your eggs are frying, pop the sandwich thin into the toaster or toaster oven to warm.
  3. Once the bread is warm, take one side, add the slice of cheese, and broil in the toaster oven to melt.
  4. Spread the other side with strawberry jam.  I used this delicious Strawberry Pinot Noir fruit spread I got from the Made in Oregon store.  It is like strawberry heaven in a jar!
  5. Once egg is cooked, place it on top of the melted cheese side and complete the sandwich with the jelly side.

003This sandwich was a little messy (as are most things that I eat) and I wish I would have had an English muffin instead of a sandwich thin.  All in all, it was exactly what I was wanting for breakfast and kept me full until lunch!

I also hit up the farmer’s market this morning.  Oregon market’s are so different than California ones.  I miss working for the farm and getting free fruit and veggies! Stone fruit is so expensive up here!

I did get some phenomenal blueberries though, and some kettle corn, of course 🙂

007And I couldn’t say no to corn, zucchini, and potatoes. Yum!

Breakfast · Eggs · Vegetarian

Crustless Quiche!

Yeah, it’s been forever, I know.  I’ve not necessarily been too busy to cook, I’ve just been too lazy.  Plus the hot weather makes me not want to cook anything that is going to heat up the apartment since we don’t have air conditioning.  No lie, I’ve been living off of veggie burgers and corn on the cob.  Yes, that still heats up the kitchen a bit, but not nearly as much since I can broil the corn in my toaster oven and microwave the veggie burger.

Quiche has been showing up a lot on the menu at work lately, apparently it’s a staple on the summer cycle menu, don’t ask me why.  Anyways, I have seriously been loving it!  I have always been a huge fan of quiche and my mom always makes it every Christmas for breakfast.  It’s just so simple and delicious!  However, I sincerely hate pie crust with every fiber of my being and refuse to eat it, so I always pick it away from the egg filling.  Now not only is this a hassle it also means I lose the little bits of filling that have affixed themselves to the egg which annoys me.

When I found this recipe for crustless quiche I got way too excited.  Then I felt like a total idiot for not thinking of the idea on my own, but sometimes I’m not the most creative person out there!

The next day I made two quiche (yes, I am obsessed) and munched on them for the rest of the week.  I think I’m all quiched out for a while now!

Crustless Quiche

Original recipe and inspiration here

Ingredients:

For quiche “base”

  • 6 eggs
  • ½ cup part-skim cheddar cheese, shredded
  • ½ cup nonfat milk
  • ¼ tsp salt
  • ¼ tsp black pepper

Add in whatever veggies/meat you desire.  For one I added the white part of two leeks, sliced, and for the other I added about a dozen asparagus stalks cut into one inch pieces.

Quiche is extremely versatile and is good with spinach, bell peppers, mushrooms, feta, chicken, bacon, sausage, or whatever else you can think of added in.

Directions:

  1. Preheat oven to 400F.
  2. Prepare add in ingredients. Cool slightly.
  3. Meanwhile, in a medium bowl, whisk eggs, milk, salt and pepper.
  4. Lightly spray a 9-inch pie plate with olive oil. Put add in ingredients in the bottom of the pie plate and evenly pour in mixture.
  5. Bake, uncovered, for 40-50 minutes or until lightly browned. Let sit 5 minutes before serving.

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Now enjoy your quiche 🙂